Clear Brunoise Soup
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Ingredients.
- — 3 pints of clear soup (see Recipe 42 page 156), i carrot, i onion, i turnip, £ an oz.
- of butter, pepper and salt.
- Method.
- — Prepare the vegetables and cut them into very small dice or cubes, melt the butter in a stewpan, put in the dice of vegetables with a little salt and pepper, and fry very gently for a few minutes, shaking and tossing them frequently to prevent them taking colour.
- Drain well to free them from butter, add them to the hot soup and simmer gently for 1 5 minutes.
- Skim well.
- Time.
- — To prepare and cook the vegetables, -| an hour.
- Average Cost, 33.
- 6d.
- Seasonable at any time.
- Sufficient for 6 persons.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon
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Colander